Tulsi Chocolate Cranberry Bundt Cake

I am nutritionist by profession, an aspiring herbalist, love the concept of cooking, and dream of being a baker. It makes me happy to have the Herbal Bake Shoppe as a platform to mix all of this together. The baker dream part means I don’t get it right most of the time, but will keep working on that. When I discussed with my herbalist mentor this venture, he suggested it was important to maintain processing the herbs in traditional ways, as teas or tinctures for examples, to get any effect at all. I understand his point and have been working on ways to incorporate herbal water, alcohol, or oil infusions into the recipes I create. This cake is not perfect, but it is timely and uses a widely available herbal tea. The texture is lovely, but the taste not as chocolaty as I imagined, also not as sweet or even enough cranberries. The tulsi flavor comes through making it more like a mild spice cake. I am going to make it again and attempt a better result, but I am posting to ask for your input. What do you think of a mild, not so sweet, touch of sour cranberry chocolate cake? Would you even make a cake using tulsi tea? Do you like the idea of using herbal preparations in baking or is that an extra step you would not take? And specific to this recipe, if you were to bake it, how much cocoa powder would you add; what measure of cranberries? Please leave a comment below and thank you so much for supporting my journey with your input!

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Tulsi Chocolate Cranberry Bundt Cake

Tulsi, also known as holy basil, blends sweet and fragrant tones into this not so perfect cake. It could be more chocolaty or packed denser with cranberries, but it's lightness may be just the perfect complement to the sugar of the holidays. Post a comment below to tell me what you think!

Servings

Prep Time

12-16slices

20minutes plus 2 hours for rise

Cook Time

40minutes

Servings

Prep Time

12-16slices

20minutes plus 2 hours for rise

Cook Time

40minutes

Print

Tulsi Chocolate Cranberry Bundt Cake

Tulsi, also known as holy basil, blends sweet and fragrant tones into this not so perfect cake. It could be more chocolaty or packed denser with cranberries, but it's lightness may be just the perfect complement to the sugar of the holidays. Post a comment below to tell me what you think!

Servings

Prep Time

12-16slices

20minutes plus 2 hours for rise

Cook Time

40minutes

Servings

Prep Time

12-16slices

20minutes plus 2 hours for rise

Cook Time

40minutes

Ingredients

For tulsi tea *

3teaspoonstulsi, dried and powdered3 tea bags

12ozhot water

For glaze

¾cuporganic powdered sugar, sifted

1-2tbsporganic whole milk

1tbsporganic unsalted butter, melted and cooled

1/2tspchocolate extract

For bundt cake

3 1/2 cupsorganic all-purpose flour

6tbspcocoa powder (Dagoba)

3/4cuporganic granulated sugar

3/4cuporganic coconut sugar

1/2tspsalt

2packagesactive dry yeast

1 1/2cupsorganic unsalted butter, softened

1cuphot tulsi tea

4 eggs

1cuporganic fresh cranberries, cut in half

1/3cup dried cranberries, chopped

1tsplemon zest, grated

Units:

Instructions

For tulsi tea

Tulsi is also known as holy basil. Brew strong tea using 3 tea bags to 12 ounces of hot water or 3 teaspoons dried, powdered tulsi with 12 ounces of water. Steep for 20 minutes. Strain, reserving liquid and pour into small saucepan to keep warm over lowest heat setting

Tea can be prepared up to 48 hours in advance, kept refrigerated and then gently warmed prior to adding to batter.

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I’m Dina, a Registered Dietitian and Herbalist. Incorporate herbs into baking with me and realize the natural nourishment for a healthier, more economically responsible, more independent ability to better care for yourself and your family.

Contact me to help navigate through your own culinary herbalism. I am available for private consultation as a nutritionist, herbalist or both. I would love to hear from you if you have a story, comment, or question, email me anytime!